Phở Gà (Vietnamese Chicken Noodle Soup)

About This Recipe

Phở gà (chicken pho) is the lighter, equally beloved cousin of the more famous phở bò (beef pho). While beef pho requires many hours of bone-simmering, chicken pho can be made in under two hours without sacrificing depth. The defining characteristic of all pho is the charred aromatics — ginger and onion blackened directly over flame — that give it a smoky sweetness quite unlike any other soup. The spice blend of star anise, cinnamon, cloves and cardamom adds warmth that defines the broth without overpowering the delicate chicken. The accompaniments — fresh herbs, bean sprouts, lime wedges and chillis added tableside — allow each diner to customise their bowl.

Ingredients

Serves 4

• 1.5 kgwhole chicken(or 4 chicken carcasses + 4 thighs)
• 400 grice noodles (bánh phở)(medium width)
• 5 cmginger(unpeeled, halved)
• 1 largeonion(halved, unpeeled)
• 4star anise
• 1cinnamon stick
• 3cloves
• 2cardamom pods(bruised)
• 3 tbspfish sauce
• 1 tspsugar
• salt(to taste)
• 4spring onions(sliced)
• bean sprouts, Thai basil, mint, lime, chilli(to serve)

Instructions

1. 1

   Char aromatics

   Char ginger and onion directly over a gas flame or under grill until blackened on all cut surfaces. Scrape off the worst of the char but leave some smokiness.

2. 2

   Blanch chicken

   Place chicken in a large pot with cold water. Bring to a boil, discard first boiling water and rinse chicken — this removes impurities for a clear broth.

3. 3

   Build broth

   Cover chicken with fresh water (3 litres). Add charred ginger and onion. Toast star anise, cinnamon, cloves and cardamom in a dry pan 2 minutes until fragrant. Add to pot. Bring to a gentle simmer. Skim foam. Cook 45–60 minutes.

   Keep broth at a low simmer, not a boil, to maintain clarity.

4. 4

   Shred chicken

   Remove chicken, shred the meat and discard bones and skin. Strain broth. Season broth with fish sauce, sugar and salt. Keep at a gentle simmer.

5. 5

   Assemble bowls

   Soak noodles per package instructions. Divide noodles and chicken into bowls. Ladle hot broth over. Serve with garnishes on the side.

Variations

• •

  Replace chicken with beef bones and simmer 4+ hours for traditional Phở Bò.

• •

  The northern Vietnamese original (Hà Nội style) uses simpler garnishes and a cleaner, less sweet broth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Broth keeps refrigerated 5 days or frozen 3 months. Store noodles separately.

Frequently Asked Questions